Cold brewing system and method

ABSTRACT

A method of making a nitrogenized cold brew beverage at a low temperature and using a process that avoids the negative attributes associated with traditional cold brewing steeping methods.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. provisional patentapplication Ser. No. 62/572,009, filed on Oct. 13, 2017, all of whichare incorporated by reference as if completely written herein.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

TECHNICAL FIELD

The present disclosure relates generally to the field cold brewedbeverages.

BACKGROUND OF THE INVENTION

Conventional cold brewing systems and methods have been an afterthoughtand consumers have recognized that the taste has been inferior totraditionally brewed products. Often cold brew products, even those ofmajor coffee chains, has consisted of little more than soaking coffee ortea in a bucket of water overnight, and serving it as a fresh cold brewproduct the next day. Such traditional steeping of coffee is detrimentalto the taste of the final product.

SUMMARY OF THE INVENTION

Numerous variations, modifications, alternatives, and alterations of thevarious preferred embodiments, processes, and methods may be used aloneor in combination with one another as will become more readily apparentto those with skill in the art, with reference to the following detaileddescription of the preferred embodiments and the accompanying figuresand drawings. In its most general configuration, the present inventionadvances the state of the art with a variety of new methods, systems,and capabilities, and overcomes many of the shortcomings of priordevices and methods in new and novel ways, including the identificationof new relationships that result in superior end products. In its mostgeneral sense, the present invention overcomes the shortcomings andlimitations of the prior art in any of a number of generally effectiveconfigurations.

BRIEF DESCRIPTION OF THE DRAWINGS

Without limiting the scope of the present invention as claimed below andreferring now to the drawings and figures:

FIG. 1 is a front elevation view of an embodiment of a cold brewingsystem;

FIG. 2 is a front elevation view of an embodiment of a flavoring agentretainer;

FIG. 3 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 4 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 5 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 6 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 7 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 8 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 9 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 10 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 11 is a cross-sectional view of an embodiment of a flavoring agentretainer taken along section line 3-3 in FIG. 2;

FIG. 12 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 13 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 14 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 15 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 16 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 17 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 18 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 19 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 20 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 21 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 22 is a cross-sectional view of an embodiment of a beveragepercolation system taken along section line 12-12 in FIG. 1;

FIG. 23 is a cross-sectional view of an embodiment of an oversized golfclub head taken along section line 10-10 in FIG. 1;

FIG. 24 is an exploded isometric view of a cold brew beverage storagesystem;

FIG. 25 is an isometric view of a cold brew beverage storage system;

FIG. 26 is an isometric view of a cold brew beverage storage system anda cold brew beverage storage charging system;

FIG. 27 is an isometric view of a cold brew beverage storage system anda cold brew beverage dispensing system;

FIG. 28 is an isometric view of a cold brew beverage storage system, acold brew beverage heating system, and a cold brew beverage dispensingsystem;

FIG. 29 is a cross-sectional view of an embodiment of a cold brewbeverage heating system taken along section line 29-29 in FIG. 28.

These drawings are provided to assist in the understanding of theexemplary embodiments of the invention as described in more detail belowand should not be construed as unduly limiting the invention. Inparticular, the relative spacing, positioning, sizing and dimensions ofthe various elements illustrated in the drawings are not drawn to scaleand may have been exaggerated, reduced or otherwise modified for thepurpose of improved clarity. Those of ordinary skill in the art willalso appreciate that a range of alternative configurations have beenomitted simply to improve the clarity and reduce the number of drawings.

DETAILED DESCRIPTION OF THE INVENTION

The inventive features include all novel and non-obvious featuresdisclosed herein both alone and in novel and non-obvious combinationswith other elements. As used herein, the phrase “and/or” means “and”,“or” and both “and” and “or”. As used herein, the singular forms “a,”“an,” and “the” refer to one or more than one, unless the contextclearly dictates otherwise. As used herein, the term “includes” means“comprises.” The preferred embodiments of the invention accomplish thestated objectives by new and novel arrangements of elements andconfigurations, materials, and methods that are configured in unique andnovel ways and which demonstrate previously unavailable but preferredand desirable capabilities. The description set forth below inconnection with the drawings is intended merely as a description of thepresently preferred embodiments of the invention, and is not intended torepresent the only form in which the present invention may beconstructed or utilized. The description sets forth the designs,materials, functions, means, and methods of implementing the inventionin connection with the illustrated embodiments. It is to be understood,however, that the same or equivalent functions, features, and materialproperties may be accomplished by different embodiments that are alsointended to be encompassed within the spirit and scope of the invention.The present disclosure is described with reference to the accompanyingdrawings with preferred embodiments illustrated and described. Thedisclosure may, however, be embodied in many different forms and shouldnot be construed as limited to the embodiments set forth herein; rather,these embodiments are provided so that this disclosure will be thoroughand complete, and will fully convey the scope of the disclosure to thoseskilled in the art. Like numbers refer to like elements throughout thedisclosure and the drawings. In the figures, the thickness of certainlines, layers, components, elements or features may be exaggerated forclarity. The following disclosure describes embodiments of a cold brewbeverage and dispensing system, which in some embodiments includes aheated tap. In one embodiment, a cold brewing system (100) has a coldbrewing tower (110) that provides positioning and support to a water vat(120), as seen in FIG. 1. Additionally the cold brewing tower (110) mayalso provide positioning and support to beverage percolation system(200) and a beverage vat (130), wherein a resulting beverage (280) istemporarily stored. The illustrated embodiment is a gravity feed systemthat may be housed entirely, or partially, within a refrigerator.

In one embodiment the water vat (120) may have a water control valve(122) that regulates the flow of water (126) being discharged from thewater vat (120) into the beverage percolation system (200). Water (126)being delivered into the beverage percolation system (200) should becarefully metered to achieve the best tasting beverage (280). Too muchwater and beverage (280) can taste watered down or bitter. The watercontrol valve (122) may be a manually set flow control valve wherein auser sets the flow rate, or an automatic electronically controlled watercontrol valve (122). Furthermore, the water vat (120) may also have awater control valve outlet (124) that spreads out and distributes thewater (126) flowing out of the water vat (120) into the beveragepercolation system (200). In another embodiment of the cold brewingsystem (100), a water supply line maybe used instead of a water vat(120), not illustrated, wherein the water supply line connects to awater control valve (122) to control the flow of water (126) leading tothe water control valve outlet (124). In yet another embodiment of thecold brewing system (100), the beverage vat (130) may be replaced with acold brewed beverage storage system (300), as seen in FIGS. 23 and 24,which may save the step of transferring the beverage (280) from thebeverage vat (130) into the cold brewed beverage storage system (300) ata later time. In still yet another embodiment of the cold brewing system(100) that utilizes an automatic electronically controlled water controlvalve (122), the cold brewing system (100) may use a beverage vat (130)or cold brewed beverage storage system (300) having a beverage levelsensor, not shown in drawings, to monitor the level of beverage (280)therein. Once the beverage (280) approaches the maximum allowedcapacity, the automatic electronically controlled water control valve(122) may slow or stop the flow of water (126) into the beveragepercolation system (200) to prevent overfilling the beverage vat (130)or cold brewed beverage storage system (300). In yet another embodiment,the beverage vat (130) or cold brewed beverage storage system (300) mayhave an opacity sensor which measures the strength of the beverage (280)inside the beverage vat (130) or cold brewed beverage storage system(300). Initially, the strength of the beverage (280) coming out of thebeverage percolation system (200) will be concentrated, but later theconcentration will drop resulting in a less opaque beverage (280). Oncethe sensor reaches a minimum opacity level, it may send a signal toclose the water control valve (122), thereby halting the cold brewingprocess.

Now referring to FIG. 12, the beverage percolation system (200) mayinclude a beverage percolation system container (210), a flavoring agentretainer (220), a first flavoring agent (230), a beverage percolationsystem sieve (250), a beverage percolation system reservoir (260), and apercolation system discharge control system (270). Another embodiment ofbeverage percolation system (200) may have, in addition to a firstflavoring agent (230), a second flavoring agent (240). The flavoringagent retainer (220), as seen in FIG. 2, functions like a tea bag andretains the first flavoring agent (230), second flavoring agent (240) ifused, and any additional flavoring agents that may be used. Furthermore,the flavoring agent retainer (220) freely allows water (126) to passthrough while retaining the flavoring agents (230, 240) within. Theflavoring agent retainer (220) may be composed of, but not limited to, aspunmelt non-woven material, a woven fabric, or a metallic mesh orsieve. Additionally the composition of the first flavoring agent (230),second flavoring agent (240) and any additional flavoring agents dependson the beverage (280) being cold brewed. For instance, if the beverage(280) being cold brewed is coffee, the first flavoring agent (230) maybe regular ground coffee beans; while the second flavoring agent (240)may be decaffeinated ground coffee beans, a different variation ofground coffee bean, or combination thereof. In like fashion, if a herbaltea is being cold brewed, the first flavoring agent (230), secondflavoring agent (240) and any additional flavoring agents may includevarious teas and herbs.

In one embodiment, preparing the beverage percolation system (200)starts with putting a layer of the first flavoring agent (230) into theflavoring agent retainer (220) as seen in FIG. 3. Next, in order tofacilitate proper flow through the flavoring agent, and the associatedcompound extraction, water (126) may be applied to the first flavoringagent (230) inside of the flavoring agent retainer (220), or as it isloaded into the flavoring agent retainer (220), as seen in FIG. 4. Next,a layer of the second flavoring agent (240) may be placed on top of thefirst flavoring agent (230) located inside flavoring agent retainer(220), as illustrated in FIG. 5. As seen in FIG. 6, water (126) may beapplied to the second flavoring agent (240) inside of the flavoringagent retainer (220), or as it is loaded into the flavoring agentretainer (220), to facilitate proper flow through the flavoring agent,and the associated compound extraction. After which, another layer ofthe first flavoring agent (230) may be deposited on the layer of secondflavoring agent (240) inside of the flavoring agent retainer (220),illustrated in FIG. 7. Again, water (126) may be applied to the secondlayer of first flavoring agent (230) located in the flavoring agentretainer (220), as seen in FIG. 8. Now a second layer of the secondflavoring agent (240) may be deposited on the second layer of firstflavoring agent (230) inside of the flavoring agent retainer (220), asseen in FIG. 9. Now water (126) may be applied to the a second layer ofthe second flavoring agent (240) inside of the flavoring agent retainer(220), as shown in FIG. 10. The process is repeated until the desirednumber of layers of flavoring agents (230, 240) have been achieved.Lastly, as seen in FIG. 11, the sides of the flavoring agent retainer(220) are gathered together and fixed in a closed state. In analternative embodiment wherein the flavoring agent retainer (220) iscomposed of a metallic mesh or sieve, a permeable releasably fixable lidmay be used to close the flavoring agent retainer (220), not illustratedin the drawings. Thus, one embodiment incorporates at least twodifferent flavoring agents, arranged in at least two layers, not mixed,and in approximately equal weight proportions; while a furtherembodiment incorporates at least two different flavoring agents,arranged in at least four alternating layers, not mixed, and inapproximately equal weight proportions. Preferential flow patterns andcontact time have been observed in embodiments having a layer thickness,which is the vertical thickness of each individual layer, of 1-4″ per12″ of the greatest percolation system width (202), narrowed in afurther embodiment to 1.5-3.5″ per 12″ of the greatest percolationsystem width (202).

In another embodiment of preparing the beverage percolation system (200)comprises the use of a single flavoring agent. One skilled in the artwill recognize, and for the ease of illustration, in this embodiment thefirst flavoring agent (230) and second flavoring agent (240) areidentical in the accompanying figures, any may contain the same layeringembodiments discussed elsewhere herein. The user In yet anotherembodiment of preparing the beverage percolation system (200), premadeflavoring agents (230, 240) are individually and modularly contained inflavoring agent retainers (220), as seen in FIGS. 19-22. Loading thebeverage percolation system (200) starts with putting a first flavoringagent (230) module into the flavoring agent retainer (220). Next, water(126) may be applied to the first flavoring agent (230) module, as seenin FIG. 19. Next, a second flavoring agent (240) module may be placed ontop of the first flavoring agent (230) module. After which water (126)may be applied to the second flavoring agent (240) module, asillustrated in FIG. 20. Next, another module of the first flavoringagent (230) may be placed on the second flavoring agent (240) module.Like before, water (126) may be applied to the second first flavoringagent (230) module, as seen in FIG. 21. Now a second second flavoringagent (240) module may be placed on the second first flavoring agent(230) module. Now water (126) may be applied to the second secondflavoring agent (240) module. The process is repeated until the desirednumber of modules of flavoring agents (230, 240) has been achieved.

Now referring again to FIG. 11, after the flavoring agent retainer (220)has been filled with the layers of flavoring agents (230, 240) and theflavoring agent retainer (220) has been closed and sealed, it isinserted into the beverage percolation system container (210) and restagainst the beverage percolation system sieve (250). Additionally, thebeverage percolation system sieve (250) is porous, allowing liquids tofreely pass there through. Furthermore, the beverage percolation systemsieve (250) forms a percolated beverage reservoir (260) beneath thebeverage percolation system sieve (250) and the bottom of the beveragepercolation system container (210), as illustrated in FIGS. 12-22. Inone embodiment, as seen in FIGS. 12-16, the side of the beveragepercolation system sieve (250) adjacent to the flavoring agent retainer(220) and flavoring agents (230, 240) may be convex. In anotherembodiment, as seen in FIGS. 17, 19-22, the side of the beveragepercolation system sieve (250) adjacent to the flavoring agent retainer(220) and flavoring agents (230, 240) may be flat. In still yet anotherembodiment as seen in FIG. 18, the side of the beverage percolationsystem sieve (250) adjacent to the flavoring agent retainer (220) may beconcave.

In yet another embodiment of preparing the beverage percolation system(200), premade flavoring agents (230, 240) are individually andmodularly contained in flavoring agent retainers (220), as seen in FIGS.19-22. Loading the beverage percolation system (200) starts with puttinga first flavoring agent (230) module into the flavoring agent retainer(220). Next, water (126) may be applied to the first flavoring agent(230) module, as seen in FIG. 19. Next, a second flavoring agent (240)module may be placed on top of the first flavoring agent (230) module.After which water (126) may be applied to the second flavoring agent(240) module, as illustrated in FIG. 20. Next, another module of thefirst flavoring agent (230) may be placed on the second flavoring agent(240) module. Like before, water (126) may be applied to the secondfirst flavoring agent (230) module, as seen in FIG. 21. Now a secondflavoring agent (240) module may be placed on the second first flavoringagent (230) module. Now water (126) may be applied to the second secondflavoring agent (240) module. The process is repeated until the desirednumber of modules of flavoring agents (230, 240) has been achieved.

Now referring to FIGS. 1 and 14, water (126) drips out of the watercontrol valve outlet into the upper portion of the flavoring agentretainer (220) and passes through the first flavoring agent (230) andsecond flavoring agent (240) layers, and after which it passes throughthe beverage percolation system sieve (250) into the percolated beveragereservoir (260). The percolated beverage reservoir (260) acts as atemporary storage area for the now cold brewed beverage (280) to passinto from the beverage percolation system sieve (250). The percolationsystem discharge control system (270), as seen in FIGS. 12-22, allowscontrolling the rate of flow of the beverage (280) from the beveragepercolation system (200) to the beverage vat (130), or alternatively thecold brew beverage storage system (300). In one embodiment, thepercolation system discharge control system (270) is set to allow abeverage (280) flow rate where the cold brewed beverage (280) touchesthe bottom of the flavoring agent retainer (220), as seen in FIG. 14. Inanother embodiment, the percolation system discharge control system(270) is set to allow a beverage (280) flow rate where the cold brewedbeverage (280) stays below and never touches the flavoring agentretainer (220), as illustrated in FIG. 15. In still yet anotherembodiment, the percolation system discharge control system (270) is setto allow a beverage (280) flow rate where the cold brewed beverage (280)level is higher than the bottom of flavoring agent retainer (220), asseen in FIG. 16. Like the prior mentioned water control valve (124), thepercolation system discharge control system (270), as well as any of thevalves or taps disclosed herein, may be a manual valve that is set bythe end user, or alternatively an automatic controlled valve that may beelectronic, pneumatic, or self-modulating.

The cold brewing system (100) may utilize a cold brew beverage storagesystem (300) to help preserve, store and transport the beverage (280)after it has been brewed. As illustrated in FIG. 24, the cold brewbeverage storage system (300) may include a cold brew beverage storagesystem tank (310), a nitrogen fill port (320), connected to a nitrogenfill tube (322) having a nitrogen fill dispensing stone (326) located onthe opposite end of the nitrogen fill tube (322), a cold brew beverageoutlet port (330), which may have a cold brew beverage output port tube(332), a cold brew beverage storage system fill opening (340), with acorresponding a cold brew beverage storage system fill opening gasket(342) and a cold brew beverage storage system fill opening closure(344), and a cold brew beverage storage system vent (350). The cold brewbeverage storage system tank (310) may be used in place of the beveragevat (130) in the cold brewing tower (110) setup, or alternatively, as astorage tank filled from the beverage vat (130).

The cold brew beverage storage system fill opening (340) allows abeverage (280) to be poured into the cold brew beverage storage systemtank (310). Once the beverage (280) have been poured into the cold brewbeverage storage system tank (310), the cold brew beverage storagesystem fill opening (340) is plugged with the cold brew beverage storagesystem fill opening closure (344) with the cold brew beverage storagesystem fill opening gasket (342) acting as a seal there between, as seenin FIGS. 24 and 25.

The nitrogen fill port (320) allows the cold brew beverage storagesystem (300) to connect to a nitrogen source (410), seen in FIG. 26, topressurize the cold brew beverage storage system (300) and tonitrogenize the beverage (280) inside of the cold brew beverage storagesystem tank (310). The nitrogen fill port (320) is connected to thenitrogen fill tube (322) that extends from the top of the cold brewbeverage storage system tank (310) to the bottom, as seen in FIG. 24.The nitrogen fill dispensing stone (326) maybe attached to the bottomportion of the nitrogen fill tube (322). As nitrogen is passed throughthe nitrogen fill dispensing stone (326), fine nitrogen bubbles form onthe outside surface of the nitrogen fill dispensing stone (326), whichhelps a portion of the nitrogen to dissolve into the beverage (280). Thecold brew beverage storage system vent (350), as seen in FIGS. 23-25,allows expulsion of atmospheric air inside of the cold brew beveragestorage system tank (310) when it is being charged with nitrogen.

The cold brew beverage outlet port (330) allows the cold brew beveragestorage system (300) to connect to a cold brew beverage dispensingsystem (600), as seen in FIG. 27. The cold brew beverage outlet port(330) maybe connected to the cold brew beverage outlet port tube (332),seen in FIG. 24. Pressure inside of the cold brew beverage storagesystem tank (310) causes the beverage (280) to be driven up the coldbrew beverage outlet port tube (332) and to the connected cold brewbeverage dispensing system (600).

In FIG. 26, a cold brew beverage storage charging system (400) isillustrated. The cold brew beverage storage charging system (400) mayinclude a nitrogen source (410); a nitrogen source regulator (420); anitrogen source supply line (430); and a nitrogen source fill portattachment (440). In one embodiment, the nitrogen source (410) may be apressurized canister of nitrogen. In another embodiment, the nitrogensource (410) may be a liquid nitrogen to gas convertor system. Thenitrogen source regulator (420) is connected to the nitrogen source(410) and limits the amount of pressure of the nitrogen gas beingdelivered to the cold brew beverage storage system (300). Too muchpressure may rupture the cold brew beverage storage system tank (310),and too little pressure will prevent adequate infusion of the nitrogeninto the beverage (280) and sufficient pressure to drive the beverage(280) from the cold brew beverage storage system (300) to the cold brewbeverage dispensing system (600). In a preferred embodiment nitrogen isinfused into the beverage at a pressure of 15-60 psig, and at 25-50 psigin another embodiment, and 30-45 psig in still a further embodiment. Thenitrogen source supply line (430) is connected to the regulated side ofthe nitrogen source regulator (420), as seen in FIG. 26, and isconnected to the nitrogen fill port attachment (440). The nitrogen fillport attachment (440) releasably attaches to the nitrogen fill port(320) located on the cold brew beverage storage system (300).Furthermore, when the nitrogen fill port attachment (440) is attached tothe nitrogen fill port (320), it opens a normally closed valve locatedinside of the nitrogen fill port (320), allowing nitrogen to flow intothe cold brew beverage storage system tank (310). It is desirable toremove as much atmospheric gases from the cold brew beverage storagesystem tank (310) and have only pure nitrogen gas to prevent biologicalgrowth, and to prevent the oxidation of the beverage (280) stored in thecold brew beverage storage system (300). During the nitrogen chargingprocess the cold brew beverage storage system vent (350) maybe openedseveral times to expel atmospheric gases from the cold brew beveragestorage system tank (310). Next, upon removal of the nitrogen fill portattachment (440) from the nitrogen fill port (320), the valve locatedinside of the nitrogen fill port (320) closes, preventing the loss ofnitrogen from the now pressurized cold brew beverage storage system(300).

Now referencing the cold brew beverage dispensing system (600)illustrated in FIG. 27. In one embodiment, the cold brew beveragedispensing system (600) may include a cold brew beverage output portconnector (610); a beverage supply line (620); a dispensing tap (630);and a dispensing tap line (640). The cold brew beverage output portconnector (610) releasably attaches to the cold brew beverage outletport (330) located on the cold brew beverage storage system (300).Furthermore, when the cold brew beverage output port connector (610) isattached to the cold brew beverage outlet port (330), it opens anormally closed valve located inside of the cold brew beverage outletport (330), thereby allowing the beverage (280) to flow out of the coldbrew beverage storage system (300). Additionally, when the cold brewbeverage output port connector (610) is removed from the cold brewbeverage outlet port (330), the valve located inside of the cold brewbeverage outlet port (330) closes, thereby preventing the beverage (280)and nitrogen from flowing out of the cold brew beverage storage system(300). The beverage supply line (610), which may also be the dispensingtap line (640), may be permanently attached to the cold brew beverageoutput port connector. In one embodiment, of the cold brew beveragedispensing system (600), the opposite end of the beverage supply line(610), which is the dispensing tap line (640), is attached to thedispensing tap (630).

In another embodiment of the cold brew beverage dispensing system (600),a cold brew beverage heating system (500) is used to heat the beverage(280), as seen in FIGS. 28 and 29, which is in a closed, or sealed,environment while under pressure. In other words, the beverage is notexposed to the atmosphere during the heating. The a cold brew beverageheating system (500) may include a cold brew beverage heating systemcontainer (510); a cold brew beverage heating system inlet (520); a coldbrew beverage heating system outlet (530); a heat exchanger coil (540);a thermal conducting liquid (550); and a heat source (560) have a heatsource power supply. In this embodiment, the cold brew beverage outputport connector (610) is connected to the cold brew heating system inlet(520). The beverage (280) passes through the cold brew beverage heatingsystem (500) and exits the cold brew beverage heating system outlet(530). The dispensing tap line (630), as seen in FIG. 28, is connectedcold brew beverage heating system outlet (530). Furthermore, theopposite end of the dispensing tap line (640) is connected to thedispensing tap (630). Once a valve in the dispensing tap (630) isopened, the beverage (280) will flow from the cold brew beverage outletport (330) through the beverage supply line (610) into the cold brewbeverage heating system (500) then into the dispensing tap line (630)and out of the dispensing tap (630). In one embodiment the entry and/orexit to the heat exchanger coil (540) is located at the top of the heatexchanger coil (540) to reduce the risk of the contents draining fromthe coil when it is not under pressure.

Now referring to the cold brew beverage heating system (500), as seen inFIGS. 28 and 29, the heat exchanger coil (540) is located inside thecold brew heating system container (510). The cold brew heating systeminlet (520) and cold brew heating system outlet (530) pass through theside, top, or bottom of the cold brew heating system container (510).The cold brew heating system inlet (520) is connected to the heatexchanger coil (540) located inside of the cold brew heating systemcontainer (510) and is immersed in the thermal conducting liquid (550).The opposite end of the heat exchanger coil (540) is connected the coldbrew beverage heating system outlet (530). The heat source (550), whichmay be immersed in the thermal conducting liquid (550), may bepositioned below the heat exchange coil (540). The heat source powersupply (565) may also pass through the side, bottom, or top of the coldbrew heating system container (510), as seen in FIG. 29. The heat source(560) heats the thermal conducting liquid (550) which in turn, heats thebeverage (280) passing through the heat exchange coil (540) to providethe end user with a hot beverage (280). In another embodiment of coldbrew beverage heating system (500), the temperature of the thermalconducting liquid may be regulated with a PID controller. In yet anotherembodiment, the beverage (280) temperature exiting the heat exchangecoil (540) may be controlled by a PID controller. The cold brew beverageheating system (500) may incorporate an autofill system to maintain apredetermined amount of thermal conducting liquid (550) in the heatingsystem (500) and account for evaporation.

The thermal conducting liquid (550) is preferably maintained at atemperature of no more than 200 degrees Fahrenheit, and no more than 190degrees Fahrenheit in another embodiment, and no more than 180 degreesFahrenheit in yet another embodiment. Further, the volume of the thermalconducting liquid (550), as well as the internal volume of the heatexchanger coil (540), are essential in providing the heat transfercapabilities to serve several consecutive cups, while conserving space,and not heating the product so quickly as to adversely impact the taste.In a preferred embodiment the temperature of the beverage leaving theheating system (500) is no more than 180 degrees Fahrenheit, while in afurther embodiment it is no more than 170 degrees Fahrenheit, and in yetanother embodiment it is no more than 165 degrees Fahrenheit. Apreferred balance of all these variables has provided unexpected resultswhen the volume of the thermal conducting liquid (550) is 7-40 times thebeverage volume within the heating system (500), and 10-35 times in afurther embodiment, and 15-30 times in yet another embodiment. Unlikemany systems, the goal of the present heating system is not to simplymaximize heat transfer and temperature rise, rather to control the rateof the temperature rise and the volume of the heated beverage so as tonot negatively impact the taste of the beverage. In a further embodimentthe flowrate of the beverage through the heating system (500) iscontrolled so that the temperature rise is no more than 20 degreesFahrenheit per second, and no more than 15 degrees Fahrenheit per secondin another embodiment, and no more than 10 degrees Fahrenheit per secondin yet another embodiment. However, another series of embodiments sets afloor for the rate of temperature rise so achieve a system that is notunduly large, namely in one embodiment the temperature rise is at least4 degrees Fahrenheit per second, and at least 6 degrees Fahrenheit persecond in another embodiment, and at least 8 degrees Fahrenheit persecond in still a further embodiment. In one embodiment the heatexchanger coil (540) is constructed of at least 25 linear feet of ¼″diameter stainless steel tubing, while in another embodiment it isconstructed of at least 40 linear feet of ¼″ diameter stainless steeltubing, and further embodiments are constructed of ⅜″ tubing of likelengths. Further, in another embodiment the volume of the thermalconducting liquid (550) is at least 25 cups, and at least 35 cups inanother embodiment, and at least 45 cups in still a further embodiment.The beverage within the heat exchanger coil (540) is under a pressure ofat least 15 psig, and at least 20 psig in another embodiment, and atleast 25 psig in yet another embodiment. In a further series ofembodiments the beverage within the heat exchanger coil (540) is under apressure of no more than 75 psig, and not more than 60 psig in anotherembodiment, and no more than 50 psig in yet another embodiment.

In another embodiment, not illustrated, of the cold brew beveragedispensing system (600), a chiller is used to cool the beverage (280).The beverage (280) passes through the chiller and into the dispensingtap line (630), with the opposite end of the dispensing tap line (630)being connected to the dispensing tap (630). Once a valve in thedispensing tap (630) is opened, the beverage (280) will flow from thecold brew beverage storage system's (300) cold brew beverage outlet port(330) through the beverage supply line (610) into the chiller systemthen into the dispensing tap line (630) and out of the dispensing tap(630).

The method and apparatuses used in cold brewing coffee and tea productsare filled with unique and nonobvious relationships among variables thatsignificantly impact the taste and quality of the finished beverageproduct, and are often inconsistent with traditional cold brew steepingmethods. For instance, in one embodiment bitterness is reduced andflavor and odor are enhanced when the water (126) entering the beveragepercolation system (200), whether coming from the water vat (120) or asupply line, is no more than 44 degrees Fahrenheit, and no more than 40degrees Fahrenheit in another embodiment, and 34-38 degrees Fahrenheitin another embodiment. In still another embodiment it is preferable thatthe water (126) is maintained at these disclosed temperatures for atleast 30 minutes prior to entry into the beverage percolation system(200), and at least 60 minutes in another embodiment, and at least 120minutes in still a further embodiment. In fact, in one embodiment thewater vat (120) incorporates a temperature sensor that only allows flowfrom the water control valve (122) when it meets predeterminedconditions, such as those just disclosed.

In another embodiment the beverage percolation system (200) is storedand utilized in an environment maintained at no more than 44 degreesFahrenheit, and no more than 40 degrees Fahrenheit in anotherembodiment, and 34-38 degrees Fahrenheit in another embodiment. In stillanother embodiment it is preferable that the contents of the beveragepercolation system (200), specifically the flavoring agents, aremaintained at the disclosed temperatures for at least 30 minutes beforeproduction begins, an at least 60 minutes in a further embodiment, andat least 90 minutes in still a further embodiment. In still a furtherembodiment, the water used to hydrate the layer, or layers, of flavoringagents, as previously explained and illustrated in FIGS. 4, 6, 8, and10, is no more than 44 degrees Fahrenheit, and no more than 40 degreesFahrenheit in another embodiment, and 34-38 degrees Fahrenheit inanother embodiment. In still a further embodiment the flavoring agentsare maintained at these temperatures for at least 30 minutes prior toproduction, and at least 60 minutes in another embodiment, and at least90 minutes in a still further embodiment. In one embodiment the quantityof water used to hydrate the layer, or layers, of flavoring agents is atleast two cups of water per pound of flavoring agent, and is at leastfour cups of water per pound in a further embodiment, and is four toeight cups of water per pound in still another embodiment. In oneembodiment the top layer is created to provide a substantiallyhorizontal flat top surface, while the bottom surface of the lowestlayer, or a portion of it, is not parallel to the substantiallyhorizontal flat top surface, as seen in FIG. 18 and applies equally toall of the other embodiments. A benefit of the substantially horizontalflat top surface is that the it reduces the likelihood of the formationof a path of least resistance for the water entering the beveragepercolation system (200).

In yet another embodiment the filling and nitrogen introduction of thebeverage storage system (300) occurs when the temperature of thebeverage is no more than 44 degrees Fahrenheit, and no more than 40degrees Fahrenheit in another embodiment, and 34-38 degrees Fahrenheitin another embodiment. In still a further embodiment a volume of gas isvented from the beverage storage system (300) via the storage systemvent (350) while the nitrogen source (410) is in fluid communicationwith the beverage (280), and the vented gas volume is at least 2.5% ofthe beverage volume, and at least 5% in another embodiment, and at least7.5% in still a further embodiment. Further, the nitrogen filldispensing stone (326) plays an important role in charging the beveragewith the nitrogen, and in one embodiment the nitrogen fill dispensingstone (326) has a porosity of 2 micron or less, and 1 micron or less inanother embodiment, and 0.5 micron or less in still a furtherembodiment. In still another embodiment the nitrogen fill dispensingstone (326) is positioned such that it is at least six inches below thesurface of the beverage, and at least twelve inches in anotherembodiment, and at least eighteen inches in still a further embodiment.Such nitrogenation results in a creamier beverage with a nice head andcascading effect that cold brew coffee drinkers prefer, particularlywhen introduced to the beverage at low temperature with small porositynitrogen fill dispensing stones (326). The disclosed porosity providespreferred bubble size, which leads to increased foam stability, and thusa longer lasting head not found in cold brew beverages. A nitrogenatedcold brew beverage has less carbon dioxide than conventional carbonatedcold brew products, and therefore less carbon dioxide to react with thewater contained in the cold brew beverage. After all, nitrogen is veryinert and using the disclosed purging method the majority ofnon-nitrogen gases are expelled from the beverage storage system (300),which combined with the fact that nitrogen is approximately fifty timesless soluble in water than carbon dioxide, leads to slow bubble growthand incredibly small bubbles unseen in cold brew beverages, which makesthe present beverage particularly suitable for mixed beveragecombinations, which in one embodiment includes an alcoholic beverage ofat least 10% by volume, and 15% in another embodiment, and 20% in stilla further embodiment. In one particular embodiment a preferential headon the cold brew beverage, as well as preferred cascading properties,are achieved by incorporating a faucet restrictor plate, and in someembodiments a flow straightener, in the dispensing tap (630). Therestrictor plate contains a plurality of small apertures or restrictorssubject the beverage to cavitation and assist in liberating thedissolved gases to form or assist in the formation of a froth or head onthe dispensed beverage and improve the cascading bubbles within thebeverage once dispensed into a clear glass. In one embodiment therestrictor plate contains at least two apertures that are each less than0.08 inch in diameter, and in another embodiment they are preferablywithin the range 0.015 to 0.08 inch in diameter. In one particularembodiment the restrictor plate contains at least four apertures of lessthan 0.08 inch in diameter, and it restricts flow to less than 1 gpmwhen the beverage pressure is less than 50 psig. The present method andsystem components achieve the desired head and preferred cascading, bothof which may last for as long as 15 minutes after dispensing. Prior artnitrogen introduction has generally occurred in the head space of thevessel, in other words, above the surface of the beverage resulting inlittle to no nitrogen infusion and bubble sizes that are large andcreated by rough handling during transit.

Additionally, the flowrate through the beverage percolation system(200), as well as the quantity of the flavoring agent (230) or agents(230, 240), play a critical role in the controlled release of organiccompounds such as 5-methyl furfural and acetylmethylcarbinol. A brewingperiod is the amount of time from water entering the beveragepercolation system (200) to the time that it leaves the percolationsystem discharge control system (270). In one embodiment the brewingperiod is at least 45 minutes per pound of flavoring agent (230) oragents (230, 240) contained within the beverage percolation system(200), and is at least 60 minutes per pound in another embodiment, andat least 75 minutes per pound in still another embodiment. A furtherseries of embodiment recognize the deleterious effects of too long abrewing period by capping the brewing period at no more than 120 minutesper pound, and no more than 110 minutes per pound in another embodiment,and no more than 100 minutes per pound in still a further embodiment.However, brewing period alone is not dispositive of the quality, ratherthe contact time with the flavoring agent (230) or agents (230, 240) iscritical, with the contact time referring to the time in which the wateris moving over, or through, the flavoring agent (230) or agents (230,240) and specifically excludes time that the flavoring agent (230) oragents (230, 240) are simply soaking in water, something the presentmethod and system aims to selectively control to improve the saturationand flow-through of the flavoring agent (230), or agents (230, 240), aswill be described later in greater detail. In one embodiment the contacttime is at least 25% of the brewing period, and is at least 45% inanother embodiment, and 40-80% in still another embodiment.

As seen in FIG. 13 the beverage percolation system (200) has apercolation system width (202), which in the case of round tanks is adiameter, and a percolation system depth (204). Further, a beveragepercolation system sieve (250) keeps the flavoring agent (230), oragents (230, 240), bound by the flavoring agent retainer (220) andestablishing a flavoring agent depth (290), elevated a distance from thebottom of the beverage percolation system (200), referred to as aflavoring agent stand-off (295). In one embodiment the flowrate enteringthe beverage percolation system (200) is greater than the flowrateleaving the beverage percolation system (200) via the percolation systemdischarge control system (270), thereby creating an outlet pool depth(282), illustrated in FIGS. 14-16. In one embodiment at least 15% of thebrewing period is characterized by an outlet pool depth (282) that isless than flavoring agent stand-off (295), as seen in FIG. 15. Aspreviously described, since the flavoring agent (230), or agents (230,240), are initially hydrated as described with respect to FIGS. 4, 6, 8,and 10, the water entering the top of the percolation system (200)gradually traverses through the flavoring agent (230), or agents (230,240), by the influence of gravity and fluid mechanics, although the longbrewing period may lead to areas of reduced hydration within theflavoring agent (230), or agents (230, 240), leading to the water morequickly traversing to the bottom of the percolation system (200), andthereby having a reduced contact time. Therefore, in a furtherembodiment at least 15% of the brewing period is characterized by anoutlet pool depth (282) that is equal to, or greater than, the flavoringagent stand-off (295), as seen in FIGS. 14 and 16, thereby reducing thelikelihood of dry voids within the flavoring agent (230), or agents(230, 240), and maintaining a desirable contact time. In still an evenfurther embodiment, the negative qualities associated with traditionalsteeping, or soaking, of the flavoring agent (230), or agents (230,240), in stagnant water are avoided by ensuring that no more than 75% ofthe brewing period is characterized by an outlet pool depth (282) thatis equal to, or greater than, the flavoring agent stand-off (295), asseen in FIGS. 14 and 16, and no more than 65% in another embodiment, andno more than 55% in still a further embodiment. Another embodiment aimedat maintaining hydration, while reducing the negatives associated withsteeping, ensures that during the brewing period the an outlet pooldepth (282) never rises high enough to contact an entire horizontalplane of the flavoring agent (230), or agents (230, 240), which for theembodiments of FIGS. 12 and 16 means that the outlet pool depth (282)never reaches the apex of the percolation system sieve (250), or theopposite in the embodiment of FIG. 18. In one particular embodiment theflowrate leaving the water control valve (122) is at least 5% greaterthan the flowrate leaving the percolation system discharge controlsystem (270), while it is at least 10% greater in another embodiment,and at least 15% greater in still a further embodiment. Another seriesof embodiments introduces an upper limit on the ranges to provide thedesired contact time, specifically in one embodiment the flowrateleaving the water control valve (122) is no more than 40% greater thanthe flowrate leaving the percolation system discharge control system(270), while in another embodiment it is no more than 30% greater, andno more than 25% greater in still a further embodiment. In oneembodiment the water control valve outlet (124) includes at least twodrip outlets spaced at least four inches apart, referred to as theseparation distance, while in a further embodiment the placement is suchthat the vertical distance traveled by the water droplets leaving thewater control valve outlet (124) to contact with the flavoring agentretainer (220) is at least equal to the separation distance, and is atleast 150% of the separation distance in another embodiment, and is nomore than the flavoring agent depth (290) in an even further embodiment,and is no more than 75% of the flavoring agent depth (290) in a stillfurther embodiment. The separation distance and free-fall distance alterthe extraction of compounds from the flavoring agent and impact the flowpath through the flavoring agent. In one particular embodiment the watervat (120) contains a volume of water that is 16-24 gallons, the beveragepercolation system (200), which is 12″ in diameter and 14″ tallcontains, contains 6-10 pounds of flavoring agent arranged to have aflavoring agent depth (290) of 4-9″, with a vertical thickness of eachindividual layer of 2-6″, and the brewing period is 8-14 hours, and oneskilled in the art will appreciate that these relationships may bescaled up, or down, depending on the size of the batch. One embodimentutilizes 0.3-0.5 pounds of flavoring agent for each gallon of finishedproduct. One series of embodiments exhibits preferred brewing period andcontact time when the volume of the beverage percolation system (200) isbetween 125-325 cubic inches per pound of flavoring agent (230), oragents (230, 240), contained in the beverage percolation system (200),while in another embodiment it is 150-300 cubic inches per pound offlavoring agent (230), or agents (230, 240), contained in the beveragepercolation system (200), and is 175-275 cubic inches per pound offlavoring agent (230), or agents (230, 240), in yet another embodiment.The flavoring agent depth (290) is preferably at least 4″, and at least6″ in a further embodiment, and at least 8″ in yet another embodiment.

One skilled in the art will appreciate that there are other methods ofachieving the benefits described and illustrated with respect to thecurved sieve (250), and are covered by this invention, including, butnot limited to, a stepped sieve instead of a curved sieve, wetted wicksthat extend downward from a sieve and draw fluid back up to theflavoring agent (230), or agents (230, 240), just to name a few. In oneembodiment the radius of curvature of the curved sieve (250) is at least60% of the percolation system width (202), and is at least 80% of thepercolation system width (202) in another embodiment, and is at least100% of the percolation system width (202) in still another embodiment.In a further series of embodiments the radius of curvature of the curvedsieve (250) is no more than 200% of the percolation system width (202),and no more than 180% in another embodiment, and no more than 160% instill a further embodiment. A particularly effective series ofembodiments has a radius of curvature of the curved sieve (250) that isat least ¾″ per pound of flavoring agent, while in another embodimentthe radius of curvature of the curved sieve (250) is ¾-2″ per pound offlavoring agent, and in an even further embodiment the radius ofcurvature of the curved sieve (250) is 1-1.5″ per pound of flavoringagent. In still a further embodiment at least 25% of the brewing periodis characterized by an outlet pool depth (282) that is less thanflavoring agent stand-off (295), as seen in FIG. 15, and at least 35% inanother embodiment, and at least 45% in yet another embodiment. Anotherembodiment aimed at maintaining hydration, while reducing the negativesassociated with steeping, ensures that during the brewing period the anoutlet pool depth (282) never rises high enough to contact more than 75%of a horizontal plane passing through the flavoring agent (230), oragents (230, 240), while in an even further embodiment it never riseshigh enough to contact more than 50% of a horizontal plane passingthrough the flavoring agent (230), or agents (230, 240). In a preferredembodiment the method and system components are configured so that theheight of the apex of the sieve (250) is at least 50% greater than theflavoring agent stand-off (295), and is at least 70% in anotherembodiment, and at least 90% in still another embodiment. In anotherseries of embodiments the height of the apex of the sieve (250) is nomore than 200% greater than the flavoring agent stand-off (295), and nomore than 175% in another embodiment, and no more than 150% in stillanother embodiment. The contact time is also dependent upon theflavoring agent depth (290), seen in FIG. 13, which in one embodiment isat least 50% of the percolation system width (202), and is at least 70%in a further embodiment, and at least 90% in yet another embodiment.However, another series of embodiments recognizes that the flavoringagent depth (290) cannot increase without limit, in fact in a preferredembodiment the flavoring agent depth (290) is no more than 200% of thepercolation system width (202), and no more than 175% in a furtherembodiment, and no more than 150% in yet another embodiment. Thebeverage percolation system sieve (250) preferably has at least 5-95%free area, and less than 75% free area in another embodiment, and nomore than 50% free area in still a further embodiment, as the amount afree area impacts the brewing period and the contact time.

All of the prior disclosure also applies to the production of a coldbrew nitrogenized tea beverage. The tea production method may furtherinclude additional steps that are unique to tea brewing and produce anitrogenized cold brewed tea having a distinctive flavor not found inconventional hot steeped tea beverages that are eventually servedchilled. One such step includes boiling the tea for sterilization, whilenot negatively impacting the flavor of the final product, which in oneembodiment utilizes 1-10 gallons of boiling water per 12 ounces of tea,while in another embodiment utilizes 3-8 gallons of boiling water per 12ounces of tea, and in still a further embodiment utilizes 4-6 gallons ofboiling water per 12 ounces of tea. In another embodiment the tea isboiled for at least 1 minute, while in another embodiment the tea isboiled for at least 3 minutes, and in still another embodiment the teais boiled for at least 5 minutes. However, the boiling process ispreferably no more than 10 minutes, while in another embodiment theboiling process is no more than 8 minutes, and in yet a furtherembodiment the boiling process is no more than 6 minutes. Limiting theteas time of exposure to high temperature water provides a distinctiveflavor and beneficial shelf life attributes.

Another such tea specific step includes dousing the tea in cold water,having a temperature of 44 degrees Fahrenheit or less, within 120seconds of removing the tea from the boiling water, and within 90seconds in another embodiment, and within 60 seconds in still a furtherembodiment. In still another embodiment the tea is placed in cold waterwithin the aforementioned time period, and in one embodiment the tea isplaced within a quantity of cold water at a ratio of 2-10 gallons per 12ounces of tea, and 3-9 gallons per 12 ounces of tea in anotherembodiment, and 4-7 gallons per 12 ounces of tea in still a furtherembodiment. The tea is then steeped in cold water, having a temperatureof 44 degrees Fahrenheit or less throughout the steeping process, for atleast 6 hours, and at least 8 hours in another embodiment, and at least10 hours in still a further embodiment. In a further series ofembodiments the steeping period is limited to avoid negative attributesof overexposure and does so by maintaining a steeping period of morethan 20 hours, and no more than 18 hours in another embodiment, and nomore than 15 hours in yet another embodiment. In yet a furtherembodiment the steeping process take place at a temperature of 42degrees Fahrenheit or less, and 40 degrees Fahrenheit or less in still afurther embodiment. Another series of embodiments recognize thedeleterious effects of being too cold and avoids such effects with thesteeping process taking place at a temperature of at least 34 degreesFahrenheit, and at least 36 degrees Fahrenheit in still a furtherembodiment, and at least 38 degrees Fahrenheit in yet anotherembodiment. The tea is then removed from the tea beverage and the teabeverage is placed in the beverage storage system (300), whereby it maybe stored, nitrogenized, dispensed, and/or heated as described in any ofthe previous embodiments.

Numerous alterations, modifications, and variations of the preferredembodiments disclosed herein will be apparent to those skilled in theart and they are all anticipated and contemplated to be within thespirit and scope of the instant invention. For example, althoughspecific embodiments have been described in detail, those with skill inthe art will understand that the preceding embodiments and variationscan be modified to incorporate various types of substitute and oradditional or alternative materials, relative arrangement of elements,and dimensional configurations. Accordingly, even though only fewvariations of the present invention are described herein, it is to beunderstood that the practice of such additional modifications andvariations and the equivalents thereof, are within the spirit and scopeof the invention as defined in the following claims. The correspondingstructures, materials, acts, and equivalents of all means or step plusfunction elements in the claims below are intended to include anystructure, material, or acts for performing the functions in combinationwith other claimed elements as specifically claimed.

I claim:
 1. A method of making a nitrogenized cold brew beverage,comprising: a) cooling a flavoring agent; b) supplying water at a supplyflowrate to a beverage percolation system (200) having a percolationsystem discharge control system (270), wherein the percolation system(200) contains the flavoring agent c) percolating the water by gravitythrough the flavoring agent to form a beverage (280); d) controlling adischarge flowrate of the beverage (280) from the beverage percolationsystem (200) with a percolation system discharge control system (270),thereby establishing (i) a brewing period as the amount of time elapsedfrom when the water enters the beverage percolation system (200) to thetime that the beverage (280) leaves the percolation system dischargecontrol system (270), and (ii) a contact time as the amount of time inwhich the water is moving through the flavoring agent, wherein thebrewing period is 45-120 minutes per pound of the flavoring agent; e)collecting the beverage (280) in a beverage storage system (300) andmaintaining the beverage (280) therein; f) discharging nitrogen into thebeverage in the beverage storage system (300) to create the nitrogenizedcold brew beverage, wherein the nitrogen is discharged at least sixinches from a surface of the beverage in the beverage storage system(300); g) wherein the supply water, the flavoring agent, and thebeverage do not exceed 44 degrees Fahrenheit throughout steps a-f. 2.The method of claim 1, wherein the step of discharging the nitrogen atleast six inches from a surface of the beverage in the beverage storagesystem (300), produces a bubble size of no more than 2 microns through anitrogen fill dispensing stone (326) located within the beverage and atleast six inches from a surface of the beverage, and the nitrogen filldispensing stone (326) has a porosity of 2 micron or less.
 3. The methodof claim 1, wherein the contact time is at least 25% of the brewingperiod.
 4. The method of claim 1, wherein the supply flowrate is greaterthan the discharge flowrate.
 5. The method of claim 4, wherein thebeverage percolation system (200) includes a beverage percolation systemcontainer (210) having a bottom surface, and at least a portion of theflavoring agent is elevated from the bottom surface to define anon-pressurized percolated beverage reservoir (260), wherein adifference between the supply flowrate and the discharge flowrateproduces a non-pressurized outlet pool having an outlet pool depth (282)within the percolated beverage reservoir (260).
 6. The method of claim5, wherein all of the flavoring agent is elevated from the bottomsurface by a flavoring agent stand-off distance (295), and during atleast 15% of the brewing period the outlet pool depth (282) is less thanflavoring agent stand-off (295) so the outlet pool does not contact theflavoring agent.
 7. The method of claim 6, wherein during no more than75% of the brewing period the outlet pool depth (282) is equal to, orgreater than, the flavoring agent stand-off (295).
 8. The method ofclaim 6, wherein during the entire brewing period the outlet pool depth(282) is less than flavoring agent stand-off (295) so the outlet pooldoes not contact the flavoring agent during the entire brewing period.9. The method of claim 4, wherein the supply flowrate is at least 5-40%greater than the discharge flowrate.
 10. The method of claim 1, whereinthe beverage percolation system (200) contains 0.3-0.5 pounds offlavoring agent per gallon of the beverage.
 11. The method of claim 1,wherein the beverage percolation system (200) has a percolation systemvolume that is 125-325 cubic inches per pound of flavoring agent. 12.The method of claim 1, further including a step of dispensing thenitrogenized cold brew beverage through a dispensing tap (630) having afaucet restrictor plate to liberate dissolved gases from thenitrogenized cold brew beverage.
 13. The method of claim 12, wherein thedispensing tap (630) includes a flow straightener, and the faucetrestrictor plate restricts a discharge flowrate to less than one gpm ata nitrogenized cold brew beverage pressure of less than 50 psig.
 14. Themethod of claim 12, wherein the faucet restrictor plate contains atleast two flow apertures having a diameter of less than 0.08 inches. 15.The method of claim 1, further including a step of heating thenitrogenized cold brew beverage at a rate of no more than 20 degreesFahrenheit per second in a closed environment while under pressure. 16.The method of claim 15, wherein the nitrogenized cold brew beverage isheated at a rate of at least 4 degrees Fahrenheit per second.
 17. Amethod of making a nitrogenized cold brew beverage, comprising: a)cooling a flavoring agent; b) supplying water at a supply flowrate to abeverage percolation system (200) having a percolation system dischargecontrol system (270), wherein the percolation system (200) contains theflavoring agent; c) percolating the water through the flavoring agent toform a beverage (280); d) controlling a discharge flowrate of thebeverage (280) from the beverage percolation system (200) with apercolation system discharge control system (270), thereby establishing(i) a brewing period as the amount of time elapsed from when the waterenters the beverage percolation system (200) to the time that thebeverage (280) leaves the percolation system discharge control system(270), and (ii) a contact time as the amount of time in which the wateris moving through the flavoring agent, wherein the brewing period is45-120 minutes per pound of the flavoring agent; e) collecting thebeverage (280) in a beverage storage system (300) and maintaining thebeverage (280) therein; f) discharging nitrogen through a nitrogen filldispensing stone (326) into the beverage in the beverage storage system(300) to create the nitrogenized cold brew beverage, wherein thenitrogen fill dispensing stone (326) is located at least six inches froma surface of the beverage in the beverage storage system (300), and thenitrogen fill dispensing stone (326) has a porosity of 2 micron or less;and g) wherein the supply water, the flavoring agent, and the beveragedo not exceed 44 degrees Fahrenheit throughout steps a-f.
 18. The methodof claim 17, wherein the beverage percolation system (200) includes abeverage percolation system container (210) having a bottom surface, andat least a portion of the flavoring agent is elevated from the bottomsurface to define a percolated beverage reservoir (260), wherein adifference between the supply flowrate and the discharge flowrateproduces an outlet pool having an outlet pool depth (282) within thepercolated beverage reservoir (260), all of the flavoring agent iselevated from the bottom surface by a flavoring agent stand-off distance(295), and during at least 15% of the brewing period the outlet pooldepth (282) is less than flavoring agent stand-off (295) so the outletpool does not contact the flavoring agent.
 19. A method of making anitrogenized cold brew beverage, comprising: a) cooling a flavoringagent; b) supplying water at a supply flowrate to a beverage percolationsystem (200) having a percolation system discharge control system (270),wherein the percolation system (200) contains the flavoring agent; c)percolating the water through the flavoring agent to form a beverage(280); d) controlling a discharge flowrate of the beverage (280) fromthe beverage percolation system (200) with a percolation systemdischarge control system (270), thereby establishing (i) a brewingperiod as the amount of time elapsed from when the water enters thebeverage percolation system (200) to the time that the beverage (280)leaves the percolation system discharge control system (270), and (ii) acontact time as the amount of time in which the water is moving throughthe flavoring agent, wherein the brewing period is 45-120 minutes perpound of the flavoring agent; e) collecting the beverage (280) in abeverage storage system (300) and maintaining the beverage (280)therein; f) discharging nitrogen into the beverage in the beveragestorage system (300) to create the nitrogenized cold brew beverage,wherein the nitrogen is discharged at least six inches from a surface ofthe beverage in the beverage storage system (300); g) wherein thebeverage percolation system (200) includes a beverage percolation systemcontainer (210) having a bottom surface, and at least a portion of theflavoring agent is elevated from the bottom surface to define apercolated beverage reservoir (260), wherein a difference between thesupply flowrate and the discharge flowrate produces an outlet poolhaving an outlet pool depth (282) within the percolated beveragereservoir (260), all of the flavoring agent is elevated from the bottomsurface by a flavoring agent stand-off distance (295), and during atleast 15% of the brewing period the outlet pool depth (282) is less thanflavoring agent stand-off (295) so the outlet pool does not contact theflavoring agent; and h) wherein the supply water, the flavoring agent,and the beverage do not exceed 44 degrees Fahrenheit throughout stepsa-f.
 20. The method of claim 19, wherein during the entire brewingperiod the outlet pool depth (282) is less than flavoring agentstand-off (295) so the outlet pool does not contact the flavoring agentduring the entire brewing period.